I’m part of the incredible facebook group where we share Cheap Vegan food and this chick pea “tuna” delivers the WOW factor — thanks to nadia.render for sharing her recipe!
Chickpea Tuna is the first thing I suggest to new vegans. It can be better than real tuna! Cheap, easy, shelf stable ingredients. Superior to real tuna in that it will not give you food poisoning at beaches or picnics. Add a little siracha for spicy tuna on crackers or as sushi filling.
I love chickpeas.
I stuff chickpea salad in a tomato.
I stuff it in avocado .
I like adding it in a green salad.
Chickpea in a broccoli pasta salad
It is so good.
And this recipe for chick pea “tuna” delivers the WOW factor it is super simple, Mash the canned chick peas add chopped onions and gherkins, add vegan mayo ( and a few dashes of sriracha sauce if you like spice), Salt and pepper and mix well. If you have a couple dashes of lemon juice that adds tang. That’s it! So cheap and so easy!
chick pea “tuna” delivers the WOW factor
- Mash the canned chick peas add chopped onions and gherkins, add vegan mayo ( and a few dashes of sriracha sauce if you like spice), Salt and pepper and mix well. If you have a couple dashes of lemon juice that adds tang.
So cheap and so easy!
Here are some other ways to make this thanks to a few members of the group!
To smash the chick peas use a potato masher and really push down hard with all of your body weight lol. Or put the chickpeas in a gallon plastic bag and mash them with a rolling pin. Then add the ingredients into the bag and mix. No bowl to clean up.
I microwave the chickpeas for 30 seconds or so, depends on your MW. That usually softens them up a little before I mash them with a fork. I love chickpea sandwiches! (I mix with mayo and a dash of curry & cumin. Chopped Celery gives a nice crunch). Cheers 😊
I love adding dill relish and minced celery, sometimes a splash of white wine vinegar. I cut up some dried seaweed in mine. It gives it a bit of a fishy taste.
I do equal parts chickpeas and jackfruit. I think it makes the texture better. I just pulse them together in a little food processor. It cuts down on the carbs from the beans too. So delicious!
I just made this tonight, using what I had on hand, and served it on tortillas with lettuce and mustard. I used canned chickpeas (drained and slightly mashed), onion, raw garlic, tahini, lemon juice, salt and pepper Everyone had seconds. I just toss in whatever I have and keep tasting until it’s great.
I do a curried chickpea salad version and often use it in lettuce wraps:
2 cans chickpeas, rinsed & drained
4-6 ribs celery, finely chopped
2 tbsp chopped scallions
2 tsp chopped fresh herbs
1/2 cup vegan mayo
1 tbsp red wine vinegar
1 tsp curry powder
Salt and pepper to taste (I don’t feel the need for more salt)
I mash the chickpeas with an old meat tenderizer (🤓) then mix in rest of ingredients
This is one vegan dish that a lot of my friends and family will eat￼
I have mine with thinly sliced Vidalia onions & arugula on Dave’s killer bread. Absolutely divine. To the chickpeas I add celery, yellow pepper, vegan mayo, Dijon mustard, salt & pepper. So simple & as good if not better than tuna salad!
the recipe I use says to drain and rinse the chickpeas. Add about 3/4 of the chickpeas with a little water (about 1/8 cup) 1/4 cup mayo and some lemon juice. Grind that down really well in the food processor. Then as the remainder of the chickpeas and pulse a few times so you get the texture. Fold in chopped pickles and celery with salt and pepper and you are all done
I just drained, rinsed and mashed my chickpeas with a fork. As Frances said, you can enjoy all the other flavors, similar texture, minus the fishy flavor and smell. So, to me, it could really duplicate chicken or egg salad too depending on what you add. Bland means versatile!